Preparation
time: 15 minutes
Cooking time:
1 hour
Serves: 5
Ingredients:
Split black
lintels (Soaked) 150 gm
Husked split
Bengal gram (Chana dal) -100 gm
Garlic-ginger
paste – 1tbsp
Hung yoghurt
– 2 tbsp
Pulped tomato-10
tbsp
Finely
chopped onion-1 small
Salt- 1 tsp
Red chili
powder-1tsp
Garam Masala-
½ tsp
Oil – 1tbsp
Water -500 ml
Finely
chopped coriander leaves-1 tbsp
How to prepare:
-Clean the
pulses well. Add water, salt and garlic-ginger paste. Cook in pressure cooker for about 40 minutes
or till the pulses are cooked or simmer the mixture for 1.5 hours, adding water
occasionally.
-Mash the
pulses and leave on low heat.
-Add the beaten yogurt and cook for 3-4 minutes
-Add the beaten yogurt and cook for 3-4 minutes
-Heat the oil
and add the onions. Saute the onions
till golden. Add the red chili powder
and tomato pulp. Cook till the tomatoes
are thoroughly cooked.
-Add the
onion tomato paste to the dal and simmer for a few minutes.
-Garnish with
coriander leaves and garam masala. You
may also add some cream and some chili flakes to garnish.
For
news about Dehradun, India and the whole World, please visit Doonspot
For
latest jobs - Government and Private, do visit The Jobs Portal
For
delicious recipes, please take a look at Khao Piyo Jiyo
For
articles on blogging, online money making, funny, games, one-liners, social and
political, movies, do visit The Writer
pic courtesy:http://2.bp.blogspot.com/-VqiNVrv1TKw/TdpbSrzwepI/AAAAAAAABLw/O2oARKm5eOw/s1600/2011-05-17+19_41_36.jpg
